Rinse the sushi rice under cool water until it runs clear, about 1-2 minutes.

Next, add the sushi rice and water to a rice cooker and cook according to the manufacturer’s instructions. 

If you don’t have a rice cooker, place the rice and water in a small saucepan and bring it to a gentle boil over medium heat. Reduce the heat to low (just barely simmering) and cover with a lid. Cook for 12-15 minutes or until the rice is tender. 

When the rice is finished, remove it from the heat and add it to a large bowl and sprinkle it with rice wine vinegar, kosher salt, and granulated sugar.

Stir to combine and set the rice aside to cool to room temperature. 

Add the shrimp, flour, and cornstarch to a large bowl and mix just until the shrimp are lightly coated in flour. 

Add the olive oil to a large saute pan set over medium-high, making sure there is enough oil to cover the bottom of the pan. 

When the oil is very very hot, add the shrimp to the pan making sure not to crowd the pan. This means you may need to cook in batches.

Sear the shrimp for 2 minutes and then flip the shrimp and cook them for another 1-2 minutes or until they are pink and no longer limp. 

Remove the shrimp to the bowl with the bang bang sauce and toss to combine. 

To assemble the bowls, first, add the rice and then top with bang bang shrimp, cucumber, and avocado.

Garnish with sesame seeds and green onion. Enjoy immediately. 

Storage: I recommend enjoying these bowls immediately after they are made as the shrimp will have the best texture. 

Add the sweet chili sauce, mayonnaise, garlic, lime juice, and honey to a large bowl and whisk to combine. 

Set aside until ready to use.